Sweet Potato, Bacon and Apple Hash

This is one of those seasonal creations that will make you long for Fall once it has passed.  The dish is as versatile as it is aromatic and tasty.  It would be perfectly at home as an autumnal side to a roasted pork loin or topped with a fried or poached egg for a beautiful brunch selection.  And not for nothin’, but the house will smell heavenly while it cooks.

The original version of the recipe used onion and scallions, but we used garlic and shallot, instead, giving the hash more depth of flavor.  Also, the rendered bacon fat was infused with fresh, earthy sage to ramp up the seasonal elements of the dish.

The tartness and light crunch of the apples add further texture and taste, and once you stir in the Gorgonzola (or some other crumbly blue), you add sharp, luscious pools of cheese to the mix and all is right with the world.

Adapted from Anne Burrell.

Sweet Potato Bacon and Apple Hash

 

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Ingredients

• 2 garnet yams, peeled and cut into ½-inch dice
• Extra-virgin olive oil
• Kosher salt freshly ground black pepper
• 4 slices thick cut bacon, cut into lardons
• 4 -5 sage leaves
• 1 medium shallot, minced
• 4 garlic cloves, minced
• 2 Granny Smith apples, cored and cut into ½-inch dice
• 4 ounces Gorgonzola (or other blue cheese), crumbled

Instructions

1. Preheat the oven to 400 degrees F.
2. Arrange the sweet potatoes on a baking sheet, drizzle with olive oil and sprinkle with salt and black pepper, and toss to coat . Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.
3. Add the bacon and sage to a large saute pan over medium heat. When the bacon has started to get crispy and brown, remove the bacon with a slotted spoon and drain on a plate lined with paper towels. Discard sage. Add the roasted sweet potatoes to the pan and cook, stirring occasionally, until potatoes begin to brown, about 5 - 7 minutes.
4. Add the shallots and garlic, season with salt and pepper and saute, stirring occasionally, until the shallots and garlic are soft and aromatic, about 2 -3 minutes.. Add the apples and saute for another 3 to 4 minutes.
5. Remove from heat and add Gorgonzola and reserved bacon. Serve immediately.

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